Sweet Potato & Leek Tart

I make this savoury tart with plenty of vegetables (sweet potato, leek, peas). I season the egg mixture with mild curry spices and mustard, and top it off with a delicious layer of cheese. It's a treat for the whole family with this gluten-free vegetarian savoury tart!

Leek, peas, baby potatoes with skin, sweet potato, curry massala (contains coriander seed, turmeric, and mustard seed), mature cheese, Parmesan cheese, ricotta, pasteurised free-range egg, Dijon mustard, pepper and salt.

Allergens: ei, koemelk, lactose, mosterd, sulfiet.

Microwave

Heat the leek tart loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the leek tart uncovered for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). If the cheese colours too quickly, cover with foil or an oven-safe plate.

Energy135,03 kcal

Protein9,18 g

Fat4,86 g

of which saturated2,22 g

Carbohydrates10,56 g

Dietary fibre2,38 g

Salt0,5 g

Average weight: 540 g

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